Directions

Heat a grill pan over medium-high heat. (Or prepare barbecue on high heat.)

Brush the vegetables with the olive oil to coat lightly. Sprinkle with salt and pepper.

Grill the vegetables in batches, starting with the bell peppers. Grill pepper quarters, skin side down, until lightly charred, about 8-10 minutes. Then grill the beans, yellow squash, zucchini, eggplant and mushrooms for about 6-8 minutes.

Arrange the grilled vegetables on a serving platter. Garnish with basil leaf.

Prepare three small bowls each with a different Wafu® dressing.

Serve the vegetables warm or at room temperature with a choice of three dressings.